CN106418378A - Processing technology of pickled bead chilies - Google Patents
Processing technology of pickled bead chilies Download PDFInfo
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- CN106418378A CN106418378A CN201611231944.5A CN201611231944A CN106418378A CN 106418378 A CN106418378 A CN 106418378A CN 201611231944 A CN201611231944 A CN 201611231944A CN 106418378 A CN106418378 A CN 106418378A
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- green pepper
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Abstract
The invention relates to a processing technology of pickled bead chilies. The processing technology of the pickled bead chilies comprises the following processing steps: firstly selecting the bead chilies with bright red color, complete peel, rich pulp and good hardness, and grading; cutting off stems of the bead chilies and removing impurities; washing and draining; then preparing a fermentation tank; preparing a home-made hollow cylindrical bamboo basket and a small water pump; then preparing a fermentation bacteria solution, auxiliary materials and pickled bead chilies; detecting the prepared pickled bead chilies according to DB52/457-2004 fermented chili product quality standard, wherein the content of salt in the pickled bead chilies is 6.0%-7.0%, the content of total acid in the pickled bead chilies is 0.5%-1.0%, the content of nitrite is less than or equal to 0.1mg/kg, and the content of microorganisms which are coliforms is less than or equal to 30MPN/100g; and finally packaging, sterilizing, casing and storing in a warehouse. The pickled bead chilies prepared by the processing technology are bright in color and rich in fragrance, is spicy and delicious, has long aftertaste, can be directly ate and can also be used as seasonings.
Description
Technical field
The invention belongs to food processing field, particularly to a kind of processing technique steeping peppery pearl green pepper.
Background technology
Pearl green pepper cries red round green pepper again, and its fruit is circular, and color is scarlet, smooth surface, and thin skin, meat are thick, seed is more, hardness
Good, spicy moderate, in good taste, capsaicin is 877.7mg/kg, hot phycoerythrobilin 159.4 mg/kg.Dry matter content is 77.5%, often
Brewed, also can be drying.Very abundant vitamin A, B, C, bata-carotene, saccharide, cellulosic, calcium, phosphorus, ferrum energy is contained in pearl green pepper
Enhancing immunity, the destruction to free radical resisting, protect vision, whitening skin can also be made beautiful.Often eat to strengthen and refer to
First and nourishing root of hair, have activating cell function of organization for skin, enhance metabolism, make skin smooth tender, have beauty treatment
Effect.The bleeding of microvascular fragility, gingival hemorrhage, eye retina bleeding, cerebrovascular hemorrhage can be prevented, be also diabetes
The food that patient more preferably eats.Therefore, pearl green pepper becomes one of cuisines that people like.
Content of the invention
It is an object of the invention to provide a kind of unique bubble peppery pearl green pepper processing technique of mouthfeel.
A kind of processing technique steeping peppery pearl green pepper, its concrete procedure of processing is：
（1）, pearl green pepper select：Selection color and luster is scarlet, peel is complete, sarcocarp is abundant, hardness is good pearl green pepper is classified；
（2）, cut off green pepper handle：The pearl chosen green pepper is put into cut and in a machine, carry out cutting handle, remove impurity；
（3）, cleaning pearl green pepper：By cut handle pearl green pepper clean soil, dust, again deionized water clean once, drain, standby
With；
（4）, fermentation vat prepare：2m altar type fermentation vat and its glass lid tap water are cleaned 3 times, last deionized water
Clean again once, add fermentation vat volume 1/5 deionized water, standby；
（5）, the preparation of fermentation vat circulating device：By in self-control diameter 10～12cm, highly little 3～5 cm of aspect ratio fermentation vat
Hollow-cylindrical bamboo basket is cleaned standby, for the fermentation liquid circulation use in fermentation vat after the pipeline of small pump is cleaned；
（6）, zymocyte liquid preparation：Commercial plant lactobacilluss are pressed 1.5 with Leuconostoc mesenteroides：It is placed in after 2 mixings and live at 40 DEG C
Change 48 hours, improve the vigor of strain;It is inoculated in fermentation vat deionized water for 2% by inoculum concentration, be simultaneously introduced and include 350g maltosemalt sugar
Sugar juice 1000ml, standby;
（7）, adjuvant prepare：By every pond consumption：Pericarpium Zanthoxyli 200g, Herba Cymbopogonis Citrari 100g, Fructus Anisi Stellati 100g, Fructus Foeniculi 50g, Folium Stevlae Rebaudianae
100g, leaf of Cortex cinnamomi camphorae 100g, Fructus Amomi 50g, Fructus Amomi Rotunduss 50g, Fructus Alpiniae Oxyphyllae 50g, wild mint 100g, weigh above-mentioned material, mix and beat
Powder crosses 100 mesh sieves, is averagely distributed into 3 parts;Take Rhizoma Zingiberis Recenss 300g, Bulbus Allii 200g to smash into pureed to pieces simultaneously, by pulverize spice powder and
Rhizoma Zingiberis Recens mashed garlic mixes in average loading cloth bag, standby;
（8）, bubble peppery pearl green pepper preparation：First self-control bamboo basket is placed on fermentation pool side, is preferably easy to fermentation liquid circulation by passage side
Operation；Place 1 part of adjuvant bag of pack in fermentation vat center bottom, more slowly put into clean standby pearl green pepper to fermentation vat mouth,
In fermentation vat 1/3,1/2 respectively put one packed bag of adjuvant respectively simultaneously, clean bamboo weaving and bamboo pole with self-control and be gently compacted, be depressed into from
Fermentation vat mouth 3～5cm, is slowly added into 30 DEG C of deionized waters and floods bamboo weaving；Finally according to 10% of content gross weight in fermentation vat
Ratio puts into Sal fermentation;Every angel's fermentation liquid passes through suction pump circulation primary, 30 minutes every time；Can be fermented within 25～28 days
Ripe for steep peppery pearl green pepper；
（9）, quality testing：Detected according to DB52/457-2004 fermented capsicum quality of item standard, salinity 6.0%～
7.0%th, total acid：0.5%～1.0%, nitrite 0.1mg/kg, microorganism：Coliform 30 MPN/100g；
（10）, packaging：By detect qualified pearl green pepper by 1.5kg/ bottled enter clean vial in, capping, labeling；
（11）, sterilization：Pearl green pepper will be packaged and put into and in magnetic field sterilizing machine, carry out magnetic field sterilizing；
（12）, vanning warehouse-in：Pearl green pepper after sterilizing is packed according to every 50 bottles/part, is placed warehouse, room temperature preserves.
The bubble peppery pearl green pepper being processed using processing technique of the present invention, bright in colour, give off a strong fragrance, spicy delicious, aftertaste
Long, direct-edible, can also be used for condiment.
Specific embodiment
Fructus Capsici is modal a kind of raw material on common people's dining table, and it is nutritious, special taste, can increase meal when having dinner
Amount, polyphagia can physical strength reinforcing, improve the cold, symptom such as cold injury, vascular headache.Contain a kind of different material of thing in Fructus Capsici simultaneously,
Metabolism can be accelerated, promote hormone secretion, skin care.The Vc being rich in, can control heart disease and coronary artery hard
Change, reduce cholesterol.Containing more antioxidant, can prophylaxis of cancer and other chronic diseases.Respiratory smooth can be made, use
To treat cough, flu.Fructus Capsici can also kill the parasite in suppression stomach abdomen.And pickled pepper is a kind of with the processing of hygrometric state fermentation mode
The pickled product becoming, generally requires and pickles one month about.Although pickled pepper is a kind of traditional food, and processing enterprise is numerous,
But the different mouthfeels of its pickled pepper of enterprise and quality are entirely different, there is great relation with processing technique in this.
A kind of processing technique steeping peppery pearl green pepper, it concretely comprises the following steps：
（1）, pearl green pepper select：Select the pearl green pepper that color and luster is scarlet, peel is complete, sarcocarp is abundant, hardness is good according to size fractionation；
（2）, cut off green pepper handle：The pearl chosen green pepper is put into cut and carry out in a machine cutting handle（Fruit stem）, remove impurity；
（3）, cleaning pearl green pepper：By cut handle pearl green pepper clean soil, dust, again deionized water clean once, drain, standby
With；
（4）, fermentation vat prepare：2m altar type fermentation vat and its glass lid tap water are cleaned 3 times, last deionized water
Clean again once, add fermentation vat volume 1/5 deionized water, standby；
（5）, the preparation of fermentation vat circulating device：Highly little 5～8 cm of diameter 10～12cm, aspect ratio fermentation vat will be made by oneself, in
Hollow-cylindrical bamboo basket clean standby, purchase a drip pump will pipeline clean after make for the fermentation liquid circulation in fermentation vat
With；
（6）, zymocyte liquid preparation：Commercial plant lactobacilluss are pressed 1.5 with Leuconostoc mesenteroides：It is placed in after 2 mixings and live at 40 DEG C
Change 48 hours, improve the vigor of strain.It is inoculated in fermentation vat deionized water for 2% by inoculum concentration, be simultaneously introduced and include 350g maltosemalt sugar
Sugar juice 1000ml, standby.
（7）, adjuvant prepare：By every pond consumption：Pericarpium Zanthoxyli 200g, Herba Cymbopogonis Citrari 100g, Fructus Anisi Stellati 100g, Fructus Foeniculi 50g, sweet
Leaf chrysanthemum 100g, leaf of Cortex cinnamomi camphorae 100g, Fructus Amomi 50g, Fructus Amomi Rotunduss 50g, Fructus Alpiniae Oxyphyllae 50g, wild mint 100g ratio weigh above-mentioned material,
Mixing is beaten powder and is crossed 100 mesh sieves, is averagely distributed into 3 parts, standby.Take Rhizoma Zingiberis Recenss 300g, Bulbus Allii 200g to smash into pureed to pieces simultaneously, will pulverize
Medicated powder and Rhizoma Zingiberis Recens mashed garlic mix average load in cloth bag, standby.
（8）, bubble peppery pearl green pepper preparation：First self-control bamboo basket is placed on fermentation pool side, is preferably easy to fermentation liquid by passage side
Circulate operation；Place 1 part of adjuvant bag of pack in fermentation vat center bottom, more slowly put into clean standby pearl green pepper to fermentation vat
Mouthful, respectively place one packed bag of adjuvant at 1/3, the 1/2 of fermentation vat respectively simultaneously, clean bamboo weaving with self-control and bamboo pole is gently pressed
Real, it is depressed into from fermentation vat mouth 3～5cm, be slowly added into 30 DEG C of deionized waters and flood bamboo weaving；Last total according to content in fermentation vat
10% ratio of weight puts into Sal fermentation and forms.Every angel's fermentation liquid passes through suction pump circulation primary, 30 minutes every time；25～
28 days can fermenting-ripening be to steep peppery pearl green pepper；
（9）, quality testing：Detected according to DB52/457-2004 fermented capsicum quality of item standard, salinity 6.0%～
7.0%th, total acid：0.5%～1.0%, nitrite 0.1mg/kg, microorganism：Coliform 30/100g.Testing result shows
Product quality detection is qualified.And product circle is full, color and luster is scarlet, smooth surface, vinegar-pepper good to eat, enjoy endless aftertastes；
（10）, packaging：By detect qualified pearl green pepper by 1.5kg/ bottled enter clean vial in, capping, labeling；
（11）, sterilization：Pearl green pepper will be packaged and put into and in magnetic field sterilizing machine, carry out magnetic field sterilizing；
（12）, vanning warehouse-in：Pearl green pepper after sterilizing is packed according to every 50 bottles/part, is placed warehouse, room temperature preserves.
The Specifications of the peppery pearl green pepper of bubble being obtained using above-mentioned processing technique are compared with like product：
| Title | Structural state | Color and luster | Abnormal smells from the patient flavour | Nitrite（mg/㎏） | Total acid（%） |
| The inventive method | Individual uniform no fragment | Scarlet glossy | Fresh perfume matter is crisp | 0.1 | 1.0 |
| Remaining Hunan brand | Individual uniform no fragment | Scarlet glossy | Fresh perfume matter is crisp | 3.7 | 1.8 |
| Like delicious brand | Individuality uniformly has a little fragment | Scarlet color and luster is dim | Fresh perfume (or spice) | 3.9 | 1.9 |
The processing technique that the present invention steeps peppery pearl green pepper has advantages below：
1st, fermentation time is short：Traditional bubble peppery pearl green pepper fermentation time is 90 days about, and adopts this method by fermentation temperature control
At 25 DEG C about, fermentation time only needs to 25～30 days system, substantially reduces fermentation period, is conducive to plant layoutization to process.
2nd, local flavor is long：This technology is fermented using compound bacteria pearl green pepper, and compound bacteria is used as culture medium by maltose to be provided
Nutrition is cultivated rapidly, and compound bacteria produces substantial amounts of flavor substance while completing the fermentation of pearl green pepper, makes fermentation pearl green pepper
Local flavor is long, enjoys endless aftertastes.
3rd, processing cleaning：Conventional art fermentation probioticss are relatively fewer, fertility is weak, and miscellaneous bacteria quantity is many, fertility
By force, product color is inconsistent, appearance has mildew.In this method course of processing, compound bacteria reproduction speed is fast, and fertility is strong, to miscellaneous
The rejection ability of bacterium is very strong, competes nutrition with miscellaneous bacteria, and miscellaneous bacteria is difficult to grow.So processing environment very health, product color is fresh
Red, circular full, very tempting.
4th, edible safety：This technology is fermented using compound bacteria pearl green pepper, and compound bacteria is used as culture medium by maltose to be provided
Nutrition is cultivated rapidly, and varied bacteria growing is suppressed, and steeps peppery pearl green pepper fermenting speed soon, fermentation time is short, the nitrous of generation
The amount of hydrochlorate is extremely low, substantially increases and steeps the safety that peppery pearl green pepper eats.
Claims (1)
1. a kind of steep peppery pearl green pepper processing technique it is characterised in that：Described steep peppery pearl green pepper concrete procedure of processing be：
（1）, pearl green pepper select：Selection color and luster is scarlet, peel is complete, sarcocarp is abundant, hardness is good pearl green pepper is classified；
（2）, cut off green pepper handle：The pearl chosen green pepper is put into cut and in a machine, carry out cutting handle, remove impurity；
（3）, cleaning pearl green pepper：By cut handle pearl green pepper clean soil, dust, again deionized water clean once, drain, standby
With；
（4）, fermentation vat prepare：2m altar type fermentation vat and its glass lid tap water are cleaned 3 times, last deionized water
Clean again once, add fermentation vat volume 1/5 deionized water, standby；
（5）, the preparation of fermentation vat circulating device：By in self-control diameter 10～12cm, highly little 3～5 cm of aspect ratio fermentation vat
Hollow-cylindrical bamboo basket is cleaned standby, for the fermentation liquid circulation use in fermentation vat after the pipeline of small pump is cleaned；
（6）, zymocyte liquid preparation：Commercial plant lactobacilluss are pressed 1.5 with Leuconostoc mesenteroides：It is placed in after 2 mixings and live at 40 DEG C
Change 48 hours, improve the vigor of strain;It is inoculated in fermentation vat deionized water for 2% by inoculum concentration, be simultaneously introduced and include 350g maltosemalt sugar
Sugar juice 1000ml, standby;
（7）, adjuvant prepare：By every pond consumption：Pericarpium Zanthoxyli 200g, Herba Cymbopogonis Citrari 100g, Fructus Anisi Stellati 100g, Fructus Foeniculi 50g, Folium Stevlae Rebaudianae
100g, leaf of Cortex cinnamomi camphorae 100g, Fructus Amomi 50g, Fructus Amomi Rotunduss 50g, Fructus Alpiniae Oxyphyllae 50g, wild mint 100g, weigh above-mentioned material, mix and beat
Powder crosses 100 mesh sieves, is averagely distributed into 3 parts;Take Rhizoma Zingiberis Recenss 300g, Bulbus Allii 200g to smash into pureed to pieces simultaneously, by pulverize spice powder and
Rhizoma Zingiberis Recens mashed garlic mixes in average loading cloth bag, standby;
（8）, bubble peppery pearl green pepper preparation：First self-control bamboo basket is placed on fermentation pool side, is preferably easy to fermentation liquid circulation by passage side
Operation；Place 1 part of adjuvant bag of pack in fermentation vat center bottom, more slowly put into clean standby pearl green pepper to fermentation vat mouth,
Respectively place one packed bag of adjuvant at 1/3, the 1/2 of fermentation vat respectively simultaneously, clean bamboo weaving with self-control and bamboo pole is gently compacted, pressure
To from fermentation vat mouth 3～5cm, it is slowly added into 30 DEG C of deionized waters and floods bamboo weaving；Finally according to content gross weight in fermentation vat
10% ratio put into Sal fermentation;Every angel's fermentation liquid passes through suction pump circulation primary, 30 minutes every time；25～28 days
Fermenting-ripening is to steep peppery pearl green pepper；
（9）, quality testing：Detected according to DB52/457-2004 fermented capsicum quality of item standard, salinity 6.0%～
7.0%th, total acid：0.5%～1.0%, nitrite 0.1mg/kg, microorganism：Coliform 30 MPN/100g；
（10）, packaging：By detect qualified pearl green pepper by 1.5kg/ bottled enter clean vial in, capping, labeling；
（11）, sterilization：Pearl green pepper will be packaged and put into and in magnetic field sterilizing machine, carry out magnetic field sterilizing；
（12）, vanning warehouse-in：Pearl green pepper after sterilizing is packed according to every 50 bottles/part, is placed warehouse, room temperature preserves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611231944.5A CN106418378A (en) | 2016-12-28 | 2016-12-28 | Processing technology of pickled bead chilies |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611231944.5A CN106418378A (en) | 2016-12-28 | 2016-12-28 | Processing technology of pickled bead chilies |
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| Publication Number | Publication Date |
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| CN106418378A true CN106418378A (en) | 2017-02-22 |
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| CN201611231944.5A Pending CN106418378A (en) | 2016-12-28 | 2016-12-28 | Processing technology of pickled bead chilies |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110663933A (en) * | 2019-10-22 | 2020-01-10 | 天津科技大学 | Method for pure-strain fermented chili sauce by using leuconostoc mesenteroides |
| CN113875954A (en) * | 2021-09-06 | 2022-01-04 | 贵州省贵三红食品有限公司 | Fermented pickled pepper and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102499357A (en) * | 2011-11-23 | 2012-06-20 | 四川高福记生物科技有限公司 | Pickled paprika prepared by directly adding lactobacillus additives as well as method of same |
| CN103300330A (en) * | 2013-06-03 | 2013-09-18 | 贵州省遵义县贵三红食品有限责任公司 | Production and processing technology of fermented pickled pepper |
-
2016
- 2016-12-28 CN CN201611231944.5A patent/CN106418378A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102499357A (en) * | 2011-11-23 | 2012-06-20 | 四川高福记生物科技有限公司 | Pickled paprika prepared by directly adding lactobacillus additives as well as method of same |
| CN103300330A (en) * | 2013-06-03 | 2013-09-18 | 贵州省遵义县贵三红食品有限责任公司 | Production and processing technology of fermented pickled pepper |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110663933A (en) * | 2019-10-22 | 2020-01-10 | 天津科技大学 | Method for pure-strain fermented chili sauce by using leuconostoc mesenteroides |
| CN113875954A (en) * | 2021-09-06 | 2022-01-04 | 贵州省贵三红食品有限公司 | Fermented pickled pepper and preparation method thereof |
| CN113875954B (en) * | 2021-09-06 | 2024-04-02 | 贵州省贵三红食品有限公司 | Fermented pickled peppers and preparation method thereof |
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Application publication date: 20170222 |